> Paleo Greek Meatballs
Easy meatballs that pack a punch of herbs and FLAVOR! Without the potential allergens! You will love this for a Sunday meatball recipe and it's great for meal prep, too.
- 1lb ground beef
- 1/4 cup fresh parsley
- 6-7 large mint leaves finely chopped
- 1 garlic clove minced
- 3 scallions finely chopped
- 1/2 Tbsp dried oregano
- Sea salt and black pepper to taste
- 1/4 cup arrowroot starch or potato starch
- 2 Tbsp coconut oil
- Optional: More parsley to garnish
- Coconut yogurt or Avocado Tzatziki (recipe below) or Lemon Juice
- Green Greek Salad (greens, cucumber, Kalamata olives, red onion, avocado with red wine vinegar, fresh dill, dried oregano, and extra-virgin olive oil)
Pre-heat oven to 350F.
Add parsley, mint, garlic, and roughly chopped scallions to a food processor. Mix until all pieces are very small and looks almost like a pesto.
Pour mixture into a medium-sized mixing bowl, add ground meat into the mixture and with clean hands, start combining everything. Season with oregano, salt, and pepper.
Prep the flour/starch in a separate mixing bowl.
Using a Tablespoon or scooper, evenly size out the meatballs and roll into balls in your hands.
One by one, roll meatballs into the flour/starch and shake excess off, roll again if necessary to keep the shape. Set aside on a plate.
Heat a large cast iron skillet or another skillet of choice, add 2 Tbsp coconut oil on medium-high heat.
Add meatballs to the skillet after a couple of minutes, rolling them over once and then placing your skillet in the oven to finish for 6 mins or so.
Serve with a Greek Salad or sides of choice! (I served mine with coconut yogurt and a salad, you could also try my Avocado Tzatziki sauce if you want more GARLIC!!)
Avocado Tzatziki Sauce
- 1 small ripe avocado
- 1/2 English cucumber seeded, finely grated and drained
- 2 garlic cloves minced
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh dill or 1Tbsp dried dill
- Salt and pepper to taste
Combine all ingredients in a food processor and store in the fridge until ready to use, eat quickly since the avocado will brown after a couple of days.
No reviews yet! Will you be the first?